Description

Spicy, creamy, and packed with bold buffalo flavor, this Buffalo Chicken Pasta Salad combines tender chicken, swirly pasta, crunchy veggies, and a tangy ranch-buffalo dressing for a crowd-pleasing dinner or potluck dish. It’s easy to make, customizable for different diets, and perfect for meal prep or entertaining.

Ingredients

Scale

12 oz rotini or penne pasta (use gluten-free if needed)
2 cups cooked chicken, shredded or diced (rotisserie, grilled, or poached)
1/3 cup buffalo sauce (such as Frank’s RedHot)
1/2 cup ranch dressing (homemade or store-bought)
1/4 cup mayonnaise (or Greek yogurt for lighter version)
2 celery stalks, diced (about 1/2 cup)
1 medium red bell pepper, diced (about 1/2 cup)
1/2 cup carrots, shredded or finely chopped (optional)
2 green onions, sliced thin (about 1/4 cup)
1/4 cup blue cheese crumbles (optional)
1/2 cup shredded cheddar cheese (optional)
2 tbsp fresh parsley, chopped
Salt & pepper to taste (start with 1/2 tsp salt, 1/4 tsp pepper)

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water to cool.
While pasta cooks, shred or dice cooked chicken into bite-size pieces.
Dice celery, red bell pepper, and green onions. Shred carrots if using.
In a small bowl, whisk together buffalo sauce, ranch dressing, and mayonnaise. Taste and adjust seasoning.
In a large mixing bowl, combine cooled pasta, chicken, chopped veggies, and shredded cheddar (if using). Pour dressing over the top.
Gently toss everything until evenly coated. Add blue cheese crumbles if desired and toss again.
Season with salt and pepper. Cover and refrigerate for at least 30 minutes to let flavors meld.
Before serving, garnish with chopped parsley and extra green onions. Drizzle with additional buffalo sauce if desired.

Notes

For gluten-free, use chickpea or lentil pasta. For dairy-free, use vegan ranch and mayo, and skip cheese. For vegetarian, swap chicken for roasted chickpeas or tofu. Chill salad for best flavor and texture. If salad seems dry after chilling, add a splash of ranch or mayo before serving. Can be made ahead and keeps well for up to 3 days in the fridge.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups per serving
Calories: 425
Sugar: 4
Sodium: 950
Fat: 18
Saturated Fat: 5
Carbohydrates: 40
Fiber: 3
Protein: 22

Keywords: buffalo chicken, pasta salad, creamy, easy dinner, potluck, meal prep, spicy, ranch, summer salad, gluten-free option